No Bake Strawberry Cheesecake (Easy Cheesecake Recipe)

Disclosure: I partnered with Vitamix and FeedFeed for this post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.

No Bake Strawberry Cheesecake Recipe – The easiest and most delicious strawberry cheesecake bars fit for any celebration. The filling is absolutely sensational and tastes just like strawberry ice cream. Addictive! This Easy Cheesecake recipe is ready to make you a believer!

Mother’s Day is almost here, and I simply can’t wait! I cannot believe this will be my very first Mother’s Day as an actual mom. Previous years when I was just a daughter, I would make an awe-inspiring dessert for my mom that would take hours to create. I reveled in hearing her squeals of delight over my effort. This year as both a daughter and a new mom, things are shaping up to be quite different.

There come times in life where ease over effort is preferred. I have definitely entered this phase. With a newborn just shy of three months old and a busier than ever work life, my priorities have shifted. I’ve realized that my life can be quite overwhelming if I don’t make adjustments.

No Bake Recipes make Strawberry Cheesecake Recipe Easy!

Last year, I baked my mom a fancy cheesecake recipe that required everything from a water bath to several hours of cooling time and even more hours of refrigeration. It literally required a day of preparation before it could be served. This year, I’m making this effortless but absolutely sensational No Bake Strawberry Cheesecake recipe. This easy cheesecake recipe reduces so much work and can be made simply using a Vitamix without sacrificing the end results.

I honestly don’t think I have ever made a dessert so easily as I did using my Vitamix A3500. This thing is a beast y’all! It is seriously the most incredible blender I have ever owned. It blends everything smoothly and evenly. Since I’ve had this machine, I’ve made my usual daily smoothies, a quick soup, and of course, these no bake strawberry cheesecake bars.

The amazing thing about this blender is you can literally put all of the no bake strawberry cheesecake ingredients right into the blender and create the smoothest filling in minutes. The power makes it so impressive. The variable speed dial allows you to have complete control over the recipe. By cranking it up to 8 or 9, you can get the cream cheese and strawberries to mix right into the other ingredients creating a velvety texture. You can also use the tamper to push ingredients down towards the blades to insure everything is properly incorporated. And the strawberry cheesecake recipe filling is so incredible. It tastes just like strawberry ice cream!

If you want to step away and do something else, you can also set the timer feature so it will stop blending when you want it to. Finally once the entire recipe is complete, you can easily clean the parts with the self cleaning feature. It was definitely one of my favorites.

In a few weeks, I will be heading to Everything Food Conference to share just how easy and delicious this no bake strawberry cheesecake recipe really is to make using the Vitamix. Blogger friends, make sure you go check out my demo with FeedFeed’s Julie Resnick to see the ease of this machine. I’m excited to share this recipe perfect for your Mother’s Day dessert. For all of the tired mamas out there that need a break but still want to slay in the kitchen and be an entertaining diva, this recipe is certainly for you.

No Bake Strawberry Cheesecake Recipe - The easiest and most delicious strawberry cheesecake bars fit for any celebration. The filling is absolutely sensational and tastes just like strawberry ice cream. Addictive! This Easy Cheesecake recipe is ready to make you a believer!

Course: Dessert

Cuisine: American

Keyword: easy, no bake, strawberry

Servings: 16bars

Calories: 248kcal

Author: Jocelyn Delk Adams of Grandbaby Cakes

Ingredients

For the Cookie Crust:

2cupsshortbread or graham cracker crumbs

2tablespoonsgranulated sugar

½cupbuttermelted

For the Strawberry Cheesecake Filling:

2packagescream cheese, room temperature(16 ounces total)

3/4-1cupgranulated sugarthis depends on your preference of sweetness and sweetness of your berries

1 ¼cupstrawberriesthinly sliced

1teaspoonpure vanilla extract

1cupwhipped cream or whipped topping

Instructions

For the Cookie Crust:

Line an 8 inch square baking pan with parchment paper leaving some outside of the pan.

Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.

Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.

Blend mixture starting at Variable 1 and going up to Variable 9 and blend until smooth. If needed, use the tamper to push all the ingredients down towards the blades. This will insure everything is blended evenly and smoothly.

Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.

Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.

Freeze cheesecake for at least 4 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.

I am wondering how easily you are explaining the things through your blogs, I was just finished with one of your post “BEST MOTHER’S DAY BRUNCH RECIPES”, & liked Blackberry Lime Cream Cheese Scones & loving your this post, how ease able to many things?? For me, you are superwomen because you teach me how to prepare a cake without baking.

Hello Jocelyn, I can’t wait to make this recipe! How do you blend the mixture if you don’t have a Vitamix? I’m a learning/practicing cook and not always sure how to improvise when you don’t have a utensil or item for the recipe. Your suggestions are welcome!

Thank you so much for this lovely recipe! One note for other cooks: This is *very, very* sweet. I took the added sugar out of the crust (graham crackers are already sweet!) and put 1/3 less than the recipe called for in the filling, yet it is still overpoweringly sweet to me and my family. To suit your taste, try putting in just 1/3 of the required sugar, mix, taste, and then add more if you’d like more. The emphatic sweetness ruined the recipe for my family, but we all think it will be wonderful with the sugar dropped dramatically.

Hi Laura, thanks so much for chiming in on this recipe. So sorry you found this to be too sweet. Normally with two cream cheese packages, you must have more than 1/3 cup of sugar to sweeten it. However I love that you have adjusted the recipe to fit the needs of your family. Because of your reply, I added a note regarding the sweetness and changed it from 1 cup to 1/2-1 cup depending on sweetness. This will also change depending on how sweet your berries are as well since that also varies.

Thank you so much for replying, and for adding that note about the sugar! You are just lovely. Everyone has a different preference for sweetness, so this will work wonderfully. And we did indeed have good sweet berries, which surely added to the sweetness of the final cake. The rest of the recipe was splendid; the cake was buttery, refreshing, and so pleasing. I absolutely adore your recipes, and you! Thank you!